FETA AND DILL FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top.
- Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board.
- Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper.
- Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds.
Nutrition Facts : Calories 430, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 387 milligrams, Sodium 801 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 19 grams, Sugar 6 grams
GREEK FRITTATA WITH FETA AND DILL
Feta and dill lend fantastic flavor to basic egg recipes. Serve this with lemon-and-oregano-roasted potatoes for a hearty meal. If you prefer to use regular eggs for this recipe, use 2 large eggs plus 9 egg whites instead of the egg substitute.If you are using a cast-iron skillet to cook your frittata, you'll want to pull it out of the oven before it completely finishes cooking. That's because the cast-iron skillet conducts heat in such a way that the frittata continues to cook even after it is pulled from the oven. Serve this with fruit for a delicious brunch or weeknight supper.
Categories Lunch,Dinner
Time 52m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
- Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
- Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
- Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.
Nutrition Facts : Calories 101 kcal
GREEK FRITTATA WITH FETA & DILL RECIPE - (4.6/5)
Provided by ozzie
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving. 4 points plus
GREEK FRITTATA WITH DILL-FETA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
- Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.
Nutrition Facts : Calories 420, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 583 milligrams, Sodium 677 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
GREEK FRITTATA
I can't go to Greece right now, but I can enjoy a frittata that borrows Greek flavors, for breakfast, or for lunch. Serve with a crusty bread, or toast, and fresh fruit.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
- Warm thawed hash browns in the microwave for 1 to 2 minutes.
- Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
- Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
- Arrange red onion and tomato slices on top and garnish with oregano sprigs.
- Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 9.5 g, Cholesterol 226.3 mg, Fat 16.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 8.9 g, Sodium 487.2 mg, Sugar 3.2 g
FETA FRITTATA
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
ARUGULA, FETA & DILL FRITTATA
Make and share this Arugula, Feta & Dill Frittata recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Oven to 400 degrees F.
- You will need at 10" non-stick, ovenproof skillet.
- Lightly beat the eggs.
- Add the cheeses, dill and salt and pepper to taste.
- Heat the oil and garlic in the skillet over med-high heat.
- When the garlic sizzles and starts to turn golden, add the arugala.
- Cook, stirring constantly, until wilted, about 1 to 2 minutes.
- Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
- Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
- Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
- Slide or invert the frittata onto a large plate, cut into wedges and serve.
Nutrition Facts : Calories 337.6, Fat 26.2, SaturatedFat 10, Cholesterol 508.1, Sodium 594.3, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 21.4
GREEK FRITTATA WITH FETA AND SPINACH
This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
- Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
- Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g
GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE
Make and share this Greek Frittata With Spinach, Oregano and Feta Cheese recipe from Food.com.
Provided by MilanzMom
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
- Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
- Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
- In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
- Add the onion and cook until soft and translucent, about 5 minutes.
- Add the spinach and turn the heat to low.
- Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
- Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
Nutrition Facts : Calories 200.3, Fat 15.1, SaturatedFat 6.2, Cholesterol 304.2, Sodium 380.8, Carbohydrate 3.6, Fiber 0.7, Sugar 2.2, Protein 12.4
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